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Tuning chocolate flavor through yeast research

Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate. “The set of new yeast variants that we generated makes it possible to create a whole range of boutique chocolates to match everyone’s favorite flavor, similar to wines, tea, and coffee” says Dr. Jan Steensels, one of the lead researchers involved in the project. The results were published November 20 in Applied and Environmental Microbiology, a publication of the American Society for Microbiology.
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